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Learning Objectives

Meeting Children’s Special Food and Nutrition Needs in Child Nutrition Programs Lesson 1: Getting to Know the Regulations. Learn that federal regulations require schools to make reasonable accommodations for children with special dietary needs.

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Learning Objectives

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  1. Meeting Children’s Special Food and Nutrition Needs in Child Nutrition ProgramsLesson 1: Getting to Know the Regulations • Learn that federal regulations require schools to make reasonable accommodations for children with special dietary needs. • Describe ways school nutrition staff can comply with the regulations. Learning Objectives

  2. Laws and Regulations • Rehabilitation Act of 1973 • Individuals with Disabilities Education Act (IDEA) • Americans with Disabilities Act (ADA) • U.S. Department of Agriculture's (USDA) nondiscrimination regulation (7 CFR 15b) • FNS Instruction 783-2, Revision 2, Meal Substitutions for Medical or OtherSpecial Dietary Reasons

  3. Disability Anyone who has a physical or mental impairment, which substantially limits one or more of the major life activities, has a record of such impairment, or is regarded as having such an impairment.

  4. Disability Special education needed IEP completed Accommodations made Disability Special education not needed 504 plan completed Accommodations made IDEA Section 504

  5. the child's disability; an explanation of why the disability restricts the child's diet; the major life activity affected by the disability; the food or foods to be omitted from the child's diet, and the food or choice of foods that must be substituted. USDA Regulations and Guidance Child with disability must have a licensed physician’s statement that includes:

  6. USDA Regulations and Guidance Child with medical conditions that are NOT disabilities must have a medical statement that includes: • an identification of the medical or other special dietary condition which restricts the child's diet; • the food or foods to be omitted from the child's diet; and the food or choice of foods to be substituted.

  7. Accommodations • Use food already purchased when possible • May require special training • May require professional help of a dietitian • State agencies may be of assistance

  8. Food Service Staff • Keep confidentiality • Provide substitutions and modifications • Exercise care • Document • Do not overcharge • Be consistent

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